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5 from 40 votes

Peanut Butter Cup Cookies

Thick and soft-baked peanut butter cookies are topped with Reese's peanut butter cups making these a peanut butter lovers' dream cookie. Easy to make and perfect for any occasion all year round. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: peanut butter cup cookies
Servings: 22 cookies

Ingredients

  • 1/2 cup unsalted butter; softened
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg; at room temperature
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 22 mini Reese's peanut butter cups

Instructions

  • Using an electric mixer or stand mixer, cream together the butter and sugars until light and creamy. Add in the peanut butter, egg, and vanilla. Mix until combined. Be sure to scrape down the sides of the bowl and mix again.
  • In a separate large bowl, combine the flour, salt, baking soda, and baking powder. Add wet ingredients and mix just until combined and a dough has formed.
  • Cover the bowl with plastic wrap and place it in the refrigerator for at least two hours before baking.
  • Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. Roll cookies into 22 balls by using a mini ice cream scoop. Place 11 cookies on each prepared cookie sheets. Flatten with your hand just a tiny bit and bake in the center rack (one cookie sheet at a time) for 10 minutes.
  • Remove cookies from oven, and let rest for two minutes. Push Reese's cups in the center of each cookie, pressing gently. Let them sit for another five minutes before removing them to the cooling rack. Enjoy!

Notes

  • Drizzle melted dark or milk chocolate on top of the cookies to add even more chocolate to the cookies.
  • Switch the candies up! Instead of topping these peanut butter cookies with a mini Reese's add a Rolo, Hershey's Kiss, Reese's pieces, or any of your favorite chocolate candy pieces on top.
  • Add sprinkles to the tops for themed occasions or holidays. 
  • Add mini chocolate chips to the cookie dough batter. I prefer to use mini chocolate chips since they are smaller and easier to mix in the dough.
Storing leftovers:
  • Store cookies in an airtight container or ziplock bag for up to 5 days.
  • Freeze cookies: You can also freeze any leftover cookies for up to 6 months. Let the cookies defrost at room temperature when ready to eat.
  • Freeze cookie dough balls: Freeze cookie dough balls by placing the cookie dough balls on a baking sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight container and store in the freezer for up to 6 months.